Ingredients
- 2 cups cooked pinto beans
- 2 cups cooked black turtle beans
- 2 cups cooked green beans
- 2 large onions, very thinly sliced
- 1 large green bell pepper, thinly sliced
- 1 large red bell pepper, thinly sliced
- 3 cloves garlic, finely diced
- 1/2 cup honey or sugar
- 1/2 cup cider vinegar
- 2 tsp red chili, finely ground
- 1 tsp salt
- 1/2 cup fresh epazote or oregano, finely chopped, OR 2 to 3 tsp dried
- 1/3 cup oil
Directions
- Combine first 6 ingredients in a large bowl.
- Combine all other ingredients except the oil in a smaller bowl; blend well. Stir the oil into the small bowl, blending thoroughly, then pour this dressing evenly over the bean mixture.
- Toss this salad to blend well. To mingle the flavors, cover and refrigerate for 2 hour or more before serving.
Notes:
Beans and peppers, like corn, are ancient foods in the Native American world. At every celebration they are staples, nurturing those who gather to share the harvests.
Recipe Yield: Prep Time: 15 Minutes - Cost: $``Servings: 10 - Difficulty Level: 2
Nutritional Information Per Serving:
Calories: 226
Fat: 8 grams
Sodium: 241 milligrams
Protein: 7 grams
Carbohydrates: 34 grams
Diabetic Exchanges
1-1/2 Starch; 1 Vegetable; 1-1/2 Fat; 1/2 Meat
Source: Enduring Harvests: A Treasury of Native American Foods For Every Season